Will Grease In Bc Not Break Down Royal Flowers? How To Use?
Decorating By ButtercreamCakeArtist Updated 12 Oct 2006 , 4:37pm by wgoat5
I've not worked with Royal Icing much. I know all containers that these will be stored in, all utensils, and everything used must be grease free or it will break down the icing.
How do you use ROYAL ICING on a cake iced with BC? OR>>>do you just place them on right before the cake is to be on display? Does it take a while for the "break down" process to ruin them or what?
Thanks! 
If the Royal Icing decorations are DRY, they can be placed directly on BC. The big issue is to be sure they have time to be completely dry. If you're unsure you can place them in the oven with the pilot only and turn on the light. That should produce enough dry heat to solve the problem. I've been in a hurry and not allowed them to dry completely, I put a tiny piece of marshmellow on each flower so it didn't come in direct contact with the BC. Worked like a charm, but takes more time, of course.
After royal icing is fully dry, it takes quite a while for teh buttercream to break it down. Last cake I did with royal icing flowers was out for 3 days, and the flowers were still fine. The bottoms that were in contact with the buttercream were a little soft, but nothing major.
I don't do very much with fondant, but the same problems would apply. If there is grease in or on the fondant the RI will break down. If you have rolled and placed your fondant on the cake and have used NO grease of any kind. I can't see any problems with Royal Icing breaking down. My opinion, only. Perhaps, someone else can give you better informed advice.
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